We always like the tri tip lefties around here. We slow cook them the next day and they come out like butter. Well I decided to just do a whole one that I had sitting way down in the depths of the freezer. I rubbed it with Cowboy and put it in for a long slow
smoak bath. After it was pulled out I gave it a long tin foil rest with a little balsamic for that European flair. I also saved the drippings for a brown gravy to go with the garlic mashers my wife made.
Serious shrinkage.
Look at all that butter!
I would say this is something I would do again in the future, but the next time I will rub it with mustard because we like a lot of bark.
I hope you all had a great Labor Day with your families and friends.